From: Bonefish Grill, Tampa, FL. Yield: 1½ cups sauce.

1½ cups unswseetened coconut milk

1½ Tbsp. yellow curry paste

2 chopped serrano chili peppers

2 Tbsp. fish sauce

2 Tbsp. brown sugar

1 Tbsp. minced fresh ginger

Combine all ingredients in a small saucepan and bring to a boil. Lower heat and simmer for 15 minutes. Remove from heat and let cool for 20 minutes. Puree sauce in a blender until smooth. Reheat and serve over simply grilled fish.